Description
Indulge in the creamy and comforting goodness of this Cream Cheese Corn Casserole. A perfect side dish for any occasion, this cheesy and savory casserole is sure to be a crowd-pleaser.
Ingredients
Scale
For the Casserole:
- 2 cans (15 ounces each) whole kernel corn, drained
- 2 cans (15 ounces each) creamed corn
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 2 large eggs
- 1 box (8.5 ounces) corn muffin mix
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Mix Ingredients: In a large bowl, combine the drained corn, creamed corn, cream cheese, melted butter, sour cream, and eggs until smooth.
- Add Dry Ingredients: Stir in the corn muffin mix, salt, and pepper until just combined. Fold in half of the shredded cheddar cheese.
- Bake: Pour the mixture into the prepared baking dish, spread evenly, and top with the remaining cheddar cheese. Bake for 45 to 50 minutes until golden brown and set.
- Serve: Let the casserole cool for 5 minutes before serving.
Notes
- For a spicy twist, consider adding diced green chiles or jalapeños.
- This casserole can be made ahead and baked before serving.
- Leftovers reheat well in the oven or microwave.
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 65 mg
